Shaping gives dough surface tension. The outside is stretched by dragging it against the counter, creating an internal structure that traps the gas produced during fermentation and helps the dough rise in the oven. Dough without tension spreads sideways and stays flat. Keep the seam underneath. The goal is to stretch the surface, not squash the dough.
Shaping creates a thin, taut skin on the outside of the dough. This skin acts like a casing that keeps the gas inside and directs the dough to grow upward. Without tension, gas escapes at the sides and the dough spreads out; when shaped well, the same dough holds a tall, round form. A smooth, slightly shiny surface is a visible sign that tension has formed. The same tension is created in smaller pieces such as savory rolls and sweet buns by rolling the dough between your palms.
For a round loaf, place the dough on an unfloured counter. Set your palms against its edges and pull it toward you in circles across the counter. The surface should be slightly sticky; on a fully floured surface, the dough slides and cannot build tension. After a few turns, the surface tightens and the dough holds together. Too many turns create excessive tension and tear the surface; a few movements are enough. You can dampen your hands slightly, too; damp hands grip the dough without making it slide and do not cause the problems that adding flour can.
For an oblong loaf, gently pat the dough into a rectangle. Fold the top edge toward the center and press it with your fingertips, then bring the bottom edge up in the same way. Roll the dough so the 2 ends taper. With each fold, do not crush the air bubbles; guide them into place. When finished, there should be a seam underneath the dough. Close the seam; if it remains open, it can split there during proofing. You can add folds depending on the length of the dough.
The seam’s position affects the result. If the dough is placed in a proofing basket, the seam faces up; when you turn it out onto a tray, the seam ends up underneath and the top stays smooth. If proofing directly on a tray, put the seam underneath from the start. Score the smooth side. If the seam is left on top, it can split open there in the oven; this is sometimes done intentionally to give the bread a rustic look. Check whether the seam is closed with your finger; press any open gap shut.
Three mistakes are common. First, using too much flour on the counter makes the dough slide, so it cannot build tension. Second, squashing the dough: shaping should stretch it, not press it flat, so the gas inside is preserved. Third, rushing: dough that has not been preshaped and rested will resist shaping. As soon as shaping is complete, move the dough to its container or tray; if it sits on the counter, it will relax again and lose the tension you created. The easiest way to see the difference is to shape two pieces side by side, one with tension and one without.
Comments (2)
Yüzey zarını kurmayı öğrendikten sonra somunlarım yanlara yayılmayı bıraktı, tek adımla iş değişti.
Tezgâhın unlanmaması şartmış. Ben un serpip hamur kaymıyor diye dert ediyordum, meğer kaymaması gerekiyormuş.